1package BacalaRico Alaskan Pollock Filletspackage comes with 3 pre-sealed packets, use just one for this recipe
2cupswaterjust enough to cover fillets
2cupswhole milkjust enough to cover fillets
1large shallotminced
2cupsmixed cherry tomatoescut in half
1tablespoonslemon infused olive oil
1bunch fresh tarragondivided
1bunch fresh dilldivided
Pepper to taste
For the Vegetables
2heads romaine lettucesliced in quarters, lengthwise
1bunch whole baby carrotswith tops
1bunch fresh asparagusoptional
1bunch spring onionssliced lengthwise
1tablespoonolive oil
2tablespoonschopped chivesoptional
For The Dressing
½cupbuttermilk
½cupsour cream
1tablespoonfresh tarragon
1tablespoonfresh dill
2tablespoonfresh lemon juice
2tablespoonDijon mustard
2clovesgarlicsmashed
Instructions
For the Fillets
Rehydrate fillets by placing 1 pouch of salted fish into a air tight plastic container. Add just enough tap water to submerge fillets. Rest fish for 2-3 hours in the refrigerator. Pour off water and repeat this process 2 times more. For the final rehydration, pour 2 cups whole milk over fillets or just enough to cover the fish. let fillets rest in the milk bath overnight. Before cooking, discard milk and gently rinse fillets. Drain on paper towel.
Season the bottom of a grill style roasting pan with ½ teaspoon olive oil, ½ of the minced shallot, and cracked black pepper. Arrange fillets evenly in the pan. Sprinkle tops with black pepper to taste, remaining minced shallot, cherry tomatoes, and fresh springs of tarragon and dill.
Cut romaine lettuce into fourths lengthwise and place in a large shallow baking dish. Using a vegetables peeler, remove butter skin from carrots and place in the shallow dish with lettuce, spring onions and asparagus. Drizzle 1 tablespoon olive oil and sprinkle with salt and pepper to taste. Toss to coat vegetables evenly.
Heat grill/smoker to highest heat. Place roasting pan with fillets in the middle of the grill rack. Arrange lettuce, cut side down on grill with remaining vegetables. Close the grill lid and cook lettuce for 3 minutes or until charred but not wilted. This keeps the inner part nice and crisp. Remove lettuce to shallow dish and continue cooking the other vegetables until they are al dente and set in the shallow pan until ready to plate. Continue cooking the fillets until they are hot all the way through and tomatoes are wired (about 7 -10 minutes total)
For the Dressing
Process all 7 ingredients in a food processor until smooth. Season with salt and pepper to taste
Notes
Garnish dish with 2 tablespoons balsamic vinegar ½ cup blue cheese crumbles Cracked black pepper